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CUL 266Ice Cream, Bavarian, Mousse
Pima Community College · 3.00 credits · UGRD
Catalog
Professional dessert presentations using both classical and modern techniques of mousse, Bavarians, ice creams, sorbets and sauces. Includes the theory and applications necessary to prepare light desserts: the science and effects of egg coagulation, ice crystallization, and gelatin on liquids and fats in a hands-on situation. Also includes current application of fruit cookery, dessert sauces and tableside desserts.
Recent sections
Fall 2026 · 2 sections
Oct 20 – Dec 17
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| 12212Class #12212 | Tu · 8:15 – 9:55 AMTu · 10:05 AM – 5:25 PM | Desert Vista Campus PUEBLO D118Desert Vista Campus PUEBLO D104B | Galvin, E |
| 12973Class #12973 |